Carrot Fiber Binder

  • Next week I will be using carrot fiber binder for the first time in a batch of venison summer sausage. Typically I add no more than 1.25 ounces of water per pound of meat during the mixing process. Knowing the ability of carrot fiber to hold water should I be concerned this ratio will not be enough and the mix will be to “stiff” for proper stuffing?

  • I just made 25 lbs of venison/pork kielbasa using Walton’s Signature Smoked Kielbasa seasoning. I substituted carrot fiber for the sure gel meat binder. The recipe called for 1 quart of cold water which ended up not being enough. I did not measure the extra but close to a double. I could tell it needed more when I was trying to mix it.

  • @clubchuck 4dz
    I can not directly answer your question but I can say that I used carrot fiber binder with ground pork loin (very little fat content) and it really improved the moistness of the sausage. When I add water I go by feel of the mixture (just add slowly until it feels right) and have not had any problems. Since it sounds as if you have made venison summer sausage before add water like you did before but if the mixture seems too stiff add water a little at a time until it feels right and you should be ok.

  • I have used CFB in various sausages, it is a great product, especially in lean sausages. Usually use 8 oz of water per 5 lbs of meat. While I am typing this, I am smoking 30 lbs of summer sausage. I am going for a semi-dry endproduct, firm to a good thumb push and easy to slice thin. I am not using any water and no fillers since adding water would be counter productive to achieving my desired final product.

  • Walton's Employee

    @clubchuck No, you don’t need to be concerned that it will be too stiff at that ratio. However, if you are using carrot fiber I would use water at a rate closer to 2 oz per lb, maybe even 2.5 oz per lb. The Carrot Fiber will suck up a lot of that water and any that are left over will cook out of the meat. The real advantage to using 2 quarts of water to every 25 lb of meat is that the product stuffs a lot easier. When you add Carrot Fiber you still get that benefit but you also get an increased yield and a more moist product as well!

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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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